Mussel, Leek, and White Bean Chowder

Name: Mussel, Leek, and White Bean Chowder
Ingredients: 3 tablespoons olive oil; Red Pepper Aioli for garnishing (optional); 2 cups lightly packed baby spinach; Drops of fresh lemon juice; Kosher or sea salt and freshly ground pepper; 3 pounds mussels, scrubbed and beards removed; 1 cup dry white wine; 2 cups thinly sliced leeks, white part only; 2 tablespoons finely slivered garlic; 4 cups Fish Stock, Chicken Stock, or Vegetable Stock; 1 cup cooked cannellini, borlotti, or baby lima beans; 4 cups Fish Stock, Chicken Stock, or Vegetable Stock; 4 cups Fish Stock, Chicken Stock, or Vegetable Stock; 1 cup seeded and diced fresh ripe or canned tomatoes; 1 cup seeded and diced fresh ripe or canned tomatoes; 1 cup cooked cannellini, borlotti, or baby lima beans; 1 cup cooked cannellini, borlotti, or baby lima beans; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 1 tablespoon chopped fresh parsley; 1 tablespoon chopped fresh basil

Preparation info

Serves
6

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This is reminiscent of the fish stews found around the Mediterranean. Any cooked white beans can be used. The flavor of the soup will be greatly influenced by the stock you use. Try the Corn Stock, Easy Shellfish Stock, or Tomato Stock.

Ingredients

Stew
Gluten-free
Mediterranean
Soup

Ingredients

Method